Description
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Make-ahead egg muffins are a protein-packed, customizable breakfast perfect for busy mornings. Easy to prepare, nutritious, and great for meal prep.
Ingredients
Scale
- 8 large eggs
- ¼ cup milk (any type)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- ½ cup cooked and crumbled bacon, sausage, or diced ham (optional)
- ½ cup diced bell peppers
- ¼ cup chopped spinach or kale
- ¼ cup diced onions
- ¼ teaspoon garlic powder (optional)
- Cooking spray or muffin liners
Instructions
- Prepare the Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line it with silicone muffin liners for easy removal. - Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until well combined. - Add Fillings
Evenly distribute the diced bell peppers, onions, spinach, cheese, and cooked meat (if using) among the muffin cups. - Pour in the Egg Mixture
Carefully pour the egg mixture into each muffin cup, filling about ¾ of the way full. Stir gently with a fork to ensure even distribution of ingredients. - Bake
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top. - Cool and Serve
Allow the egg muffins to cool for a few minutes before removing them from the tin. Serve immediately or store for later.
Notes
- Vegetarian: Omit the meat and add mushrooms, zucchini, or tomatoes.
- Spicy: Add diced jalapeños and a pinch of cayenne pepper.
- Dairy-Free: Use almond or oat milk and skip the cheese.
- Mediterranean: Include feta cheese, sun-dried tomatoes, and olives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, prep meal
- Method: Baking
- Cuisine: American
Keywords: Make-ahead egg muffins Meal prep breakfast High-protein breakfast Low-carb egg muffins Easy baked egg muffins